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K-12 Schools

Steal This Idea

Offer prizes to reduce food waste

 Mar. 07, 2016

Students at Misericordia University can become members of "Mom's Clean Plate Club" by showing their clean plate to an employee positioned at the disposal area.

Menu

Recipes to celebrate St. Patrick’s Day

 By Patricia Cobe on Mar. 07, 2016

Get diners in the spirit of St. Patrick’s Day with recipes that go beyond the usual corned beef and cabbage and Irish soda bread. You don’t have to be Irish to enjoy cheddar cheese soup, shamrock-shaped pancakes, pub-style lamb stew and green oats with ham.

Workforce

How Mary Davis is helping schools meet nutrition standards

By FSD Magazine on Mar. 07, 2016

FSD spoke to Mary Davis, director of food services for Unit 4 School District in Champaign, Ill., about her experience as a mentor and her advice for others.

Menu

8 health-boosting tips from MenuDirections

By Patricia Cobe on Mar. 04, 2016

The workshops and general sessions at MenuDirections, FoodService Director's annual conference, provided innovative ideas to add healthful concepts to the menu and noncommercial dining spaces.

Operations

NYC elementary school switches to plant-based menu

By FSD Staff on Mar. 04, 2016

P.S. 244 Elementary officials say it’s the first public school in the country to serve only vegetarian lunches.

Menu

Best dish, best food porn, best operator: A recap of noncommercial’s big awards this week

By Peter Romeo on Mar. 02, 2016

Noncommercial foodservice honored its best this week at MenuDirections, Foodservice Director’s annual conference on culinary trends. Here's a recap.

Operations

N.Y. schools could be rewarded for buying local

By FSD Staff on Mar. 02, 2016

A proposal that would give extra reimbursement to schools that purchase locally sourced food is gaining support.

Workforce

What I learned from MenuDirections: FSDs are a cardiologist’s dream

By Peter Romeo on Mar. 02, 2016

FoodService Director's conference reaffirmed that FSDs have tiny budgets, big brains and huge hearts.

Menu

Chef’s Choice Award-Winning Recipes

By Patricia Cobe on Mar. 01, 2016

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

Menu

5 ingredient trends going mainstream

By Lizzy Freier on Mar. 01, 2016

Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.

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